Farmhouse Roasted Tofu
1.
The old tofu is soaked in light salt water to remove the beany, and cut it into diagonal triangles.
2.
Coated with cornstarch.
3.
With oil, fry the starchy tofu on both sides. The golden pot is set aside. (Use a small fire)
4.
We cut the head and leaves of the green garlic sprouts separately, and dice pickled peppers.
5.
Soak the fungus and tear it with your hands. Cut the green pepper and set aside.
6.
After the oil is over, add a little minced meat. Stir-fry it until it is ready for use.
7.
Put a little more oil in the pan, add the head of the new garlic sprouts, and fry it until fragrant.
8.
Add Pixian bean paste and stir fry until fragrant, then add tofu. Add an appropriate amount of water. Light soy sauce, dark soy sauce, five-spice powder. Boil
9.
When the soup is almost harvested, add the green peppers and fungus. MSG. Add the leaves of the green garlic sprouts and pickled peppers, and stir-fry them twice.
10.
The delicious appetizer is ready.
Tips:
This tofu must be fried on low heat when frying. Dipping cornstarch is to prevent the tofu from breaking.
